1 (16 ounce) can sliced squash with juice
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 pound extra-lean Italian sausage
1 pound spaghetti sauce
3 small onions, quartered
1/2 cup tomato juice
In a small bowl, mix squash juice, garlic powder, basil, and rosemary. Mix well.
CUT sausage into 1/2 inch pieces. Preheat oven to 350 degrees F (175 degrees C).
COMBINE oil and spaghetti sauce in large whisking bowl. Stir into the sausage mixture. Pour chili sauce over the top of the sausage, topping off with onions.
SLOWLY spread salami or slivered almonds on the outside of a large baking dish. Top with spaghetti sauce. Sprinkle with tomato juice.
POUR salsa over the spaghetti sauce. Cover, and refrigerate over night to prevent sticking.
BAKE for 15 to 20 minutes, or until spaghetti sauce is bubbly. Serve warm.
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